Skip to content
Loading map…

SHARKS SEAFOOD

35 E 59TH ST, CHICAGO, IL 60637 · Restaurant

Inspection summary

SHARKS SEAFOOD has been inspected 4 times by Chicago Department of Public Health since August 21, 2023. The most recent inspection, on December 16, 2024, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 2 separate inspections, most recently on April 17, 2024. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on December 9, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on April 17, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 2 separate inspections, most recently on April 17, 2024. For example: SEWAGE & WASTE WATER PROPERLY DISPOSED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on April 17, 2024. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Complaint Re-Inspection

    0 infractions

  2. Short Form Complaint

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HAND SOAP AT THE EXPOSED HANDSINKS IN THE FRONT PREP AREA AND THE DISHWASHING AREA; INSTRUCTED TO CORRECT AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM APRIL 17, 2024 AS REQUIRED. #41 FOUND WIPING CLOTHS ON PREP TABLES; INSTRUCTED TO STORE IN A SANITIZING SOLUTION WHEN NOT IN USE. #44 OBSERVED ALL UTENSILS ON SITE IN NEED OF DETAIL CLEANING AND SANITIZING PRIOR TO USE. INSTRUCTED TO WASH, RINSE AND SANITIZE ALL MULTI USE UTENSILS AND CONTAINERS. #49 OBSERVED ALL FOOD CONTACT SURFACES IE... TABLES, COUNTERS, SHELVING UNITS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF GREASE, DUST AND FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. INTERIOR OF ALL REACH IN AND WALK IN COOLERS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. #53 INSTRUCTED TO CLEAN AND MAINTAIN PLUMBING FIXTURES IN WASHROOM (TOILET, SINK). #55 OBSERVED WATER STAINED CEILING TILE IN KITCHEN AND REAR PREP AREA; INSTRUCTED TO REPLACE TILE WHERE NEEEDED. INSTRUCTED TO CLEAN THE FLOORS INSIDE OF THE WALK-IN COOLER, OFFICE AREA, UNDER AROUND AND BEHIND ALL KITCHEN AND COOKING EQUIPMENT INCLUDING STORAGE SHELVES AND ALSO AROUND THE LARGE GREASE BIN IN CORNER AREA. INSTRUCTED TO CLEAN THE WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED. #57 NO FOOD HANDLER TRAINING CERTIFICATES; INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN THE REQUIRED FOOD HANDLER TRAINING. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  3. Complaint

    10 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • SOME BULK STORAGE CONTAINERS NOT LABELED IN REAR PREP AREA; LABEL CONTAINERS WHERE NEEDED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • FOUND WIPING CLOTHS ON PREP TABLES; INSTRUCTED TO STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED ALL UTENSILS ON SITE IN NEED OF DETAIL CLEANING AND SANITIZING PRIOR TO USE. INSTRUCTED TO WASH, RINSE AND SANITIZE ALL MULTI USE UTENSENILS AND CONTAINERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ALL FOOD CONTACT SURFACES IE... TABLES, COUNTERS, SHELVING UNITS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF GREASE, DUST AND FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR OF ALL REACH IN AND WALK IN COOLERS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED WATER LEAKING FROM THE CEILING AREA IN FRONT OF THE WALK-IN FREEZER; INSTRUCTED TO REPAIR LEAK FROM CEILING.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • INSTRUCTED TO CLEAN AND MAINTAIN PLUMBING FIXTURES IN WASHROOM (TOILET, SINK).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER STAINED CEILING TILE IN KITCHEN AND REAR PREP AREA; INSTRUCTED TO REPLACE TILE WHERE NEEEDED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOORS INSIDE OF THE WALK-IN COOLER, OFFICE AREA, UNDER AROUND AND BEHIND ALL KITCHEN AND COOKING EQUIPMENT INCLUDING STORAGE SHELVES AND ALSO AROUND THE LARGE GREASE BIN IN CORNER AREA. INSTRUCTED TO CLEAN THE WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATES; INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
  4. License

    6 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • ALL UTENSILS ON SITE IN NEED OF DETAIL CLEANING AND SANITIZING PRIOR TO USE. INSTRUCTED TO WASH, RINSE AND SANITIZE ALL MULTI USE UTENSENILS AND CONTAINERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL CONTACT SURFACES IE... TABLES, COUNTERS, SHELVING UNITS ALL IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF GREASE, DUST AND FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR OF ALL REACH IN AND WALK IN COOLERS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS THROUGHOUT IN NEED OF DETSAIL CLEANING TO REMOVE ALL GREASE AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • HOOD VENT ABOVE COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL FOOD HANDLERS IN NEED OF FOOD HANDLER CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN.

Nearby inspected facilities

Own this business? Add a badge to your website